Archive for June, 2011

Cheesy Ham and Potatoes

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper

Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.


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one week reminder!

don’t forget we swap next week, day after the holiday. 🙂 and our group has 7 this swap, with becky and candice.

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2 lb cooked pork, cut into strips
1/2 cup brown sugar, packed
1 tbsp cornstach
1 cup beef or chicken broth
1/2 tsp cloves
1 bay leaf
3/4 cup frozen sour cherries or canned, pitted cherries
1 tbsp lemon juice
1/4 cupb butter/margarine

Place pork strips into casserole. In a saucepan combine brown sugar, cornstarch and broth, stirring until smooth without any lumps. Add cloves and bay leaf. Cook mixture over low heat, stirring until thickened. Add sour cherries, lemon juice and butter/margarine then bring to a boil. Pour mixture over pork in casserle, then bake in a preheated 350F oven for 20 minutes. Cool and freeze into serving size container(s).

On cooking day:
Defrost and reheat in saucepan. Serve over rice.

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2 lbs. chicken legs & thighs
Secret sauce (BBQ sauce, spices)
This is my hubby’s delicious concoction –
Coat chicken in spices (garlic powder, onion powder, season salt) smoke for 2 hours (in his home-made Ugly Drum Smoker). Cover in BBQ sauce mixture last 20 minutes.
Reheat: Thaw and reheat in the oven. Enjoy!!

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  • 1 1/2 lbs. beef stew meat, cut into 1 inch cubes
  • 1 1/2 medium green peppers, diced
  • 1 large onion, diced
  • 3 oz. tomato paste
  • 1/4 c. packed brown sugar
  • 1/8 c. cider vinegar
  • 1 1/2 T. chili powder
  • 1 t. salt
  • 1 t. Worcestershire sauce
  • 1/2 t. ground mustard
  • sandwich buns
Combine ingredients and mix well.  Add meat and mix well.  Freeze.
Cooking day: Defrost in refrigerator overnight.  Place in slow cooker, cover and cook on low until meat is tender (7-8 hours).  Skim fat from cooking juices.  Shred beef, using 2 forks.  With a slotted spoon, place about 1/2 c. beef mixture on each bun.  Serves 7.

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Yay! Kelly and Paula have found two more ladies to fill our open spots, so now we’re at seven members. So, unless we get an eighth, plan on making seven for the July swap. 🙂

Thanks Kelly and Paula!

And welcome Becky and Candice! Looking forward to sharing many meals with you.

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Previous months’ menus:

June 2011 Menu

May 2011 Menu

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

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